JP2000175657A - Fish cooked product for takikomigohan - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fish cooked product for Takikomigohan (rice mixed and boiled together with fish, meat and/or vegetables), enabling the simple and easy cooking of the Takikomigohan containing the fish as an ingredient in a state utilizing the original good taste of the fish, not deformed in comparison with conventional fished cooked products, and having a good appearance. SOLUTION: This fish cooked product is obtained by sealing an internal organ-removed fish having the tail and the head together with a seasoning liquid 5 in a plastic film bag 1 rich in air tightness, heat resistance and thermal fusibility and then thermally sterilizing the sealed fish at a temperature and for a time which are required for softening hard portions such as bones.

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【０００１】[0001]

【発明の属する技術分野】本発明は、家庭で手軽に例え
ば鯛めしのような魚を具とする炊込みご飯を調理でき
る、魚の炊込みご飯用調理処理物に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooked cooked rice product for fish, which can easily cook cooked rice with fish, such as sea bream, at home.

【０００２】[0002]

【従来技術】鯛、鰈、平目あるいはイシモチ、メバルと
いった魚を具とする炊込みご飯は、通常、次のようにし
て調理される。先ず、腸（わた）を抜くなどした魚を丸
焼きする。この焼き魚を水に浸された炊飯釜内の米の上
に載せ、調味液を添加して炊飯する。ご飯の炊き上がり
後、一旦、魚を取り出して小骨を含む骨を取去る。そし
て、ほぐされた身だけを再度炊飯釜に戻して飯と混ぜ合
わせる。したがって、この種の炊込みご飯は、一般家庭
で調理するには作業が面倒である。また、身をほぐすと
きに完全に小骨を取りきれず、食するときに骨が喉にさ
さるなどして思わぬけがをすることがある。特に鯛めし
の場合には小骨であっても硬いことから、骨を十分に取
り分ける必要がある。更に、調味液の味や量の調整も難
しい。2. Description of the Related Art Rice cooked with fish such as sea bream, turbot, flatfish or ishimochi, and Japanese fish is usually cooked as follows. First, roast the fish from which the intestines (cottons) have been removed. This grilled fish is placed on rice in a rice cooker soaked in water, and a seasoning liquid is added to cook the rice. After the rice is cooked, once the fish is removed, the bones including the small bones are removed. Then, return only the loosened body to the rice cooker and mix it with the rice. Therefore, this type of cooked rice is cumbersome to cook at home. In addition, small bones may not be completely removed when loosening, and unexpected injuries may occur, such as when the bones touch the throat when eating. In particular, in the case of sea bream, even small bones are hard, so it is necessary to sufficiently separate the bones. Further, it is difficult to adjust the taste and amount of the seasoning liquid.

【０００３】こうしたことから、例えば鯛めしに関して
は、野菜、椎茸、肉などを具とする他の炊込みご飯用の
調理処理物と同様な商品が市販されている。その一つ
は、耐熱用の袋内に鯛のほぐし身と濃縮の調味液とを入
れ、密封した後、高圧下で高熱殺菌したレトルト食品で
ある。また、もう一つは鯛のほぐし身を真空包装する一
方、濃縮の調味液を別の袋内に充填し、両者を抱き合わ
せにして包装袋内に収容したものである。[0003] For this reason, for sea bream, for example, products similar to other cooked rice cooked products including vegetables, shiitake mushrooms, and meat are commercially available. One of them is a retort food in which a sea bream and the concentrated seasoning liquid are put in a heat-resistant bag, sealed, and then sterilized under high pressure under high heat. The other is to pack sea bream unwrapped in a vacuum while filling the concentrated seasoning liquid in another bag, tying the two together and storing them in a packing bag.

【０００４】[0004]

【発明が解決しようとする課題】しかしながら、真空包
装では日持ちが悪い。また、身と調味液が個別に袋内に
収容されている場合、これらを更に外装袋に収納しなけ
ればならず、その分、製造に手間がかかる。また、調理
の際、外装袋から取り出した後でうっかりすると一方を
紛失してしまったりする。ほぐし身と調味液とを一つの
耐熱袋に収容したレトルトタイプの調理処理物の場合、
既にほぐされた身だけを炊き込むために、鯛本来の味を
十分に活かすことができず、通常の調理法による鯛めし
に比べ、やや味劣りする。また、運搬や取扱い時の振動
などによってほぐし身同士が調味液内で衝突あるいはこ
すれ合って崩れ、一部が細分化してしまい、炊き込んだ
ときに量感に乏しくなる。また、透明の耐熱袋を使用す
るものの場合、見栄えも悪くなる。However, vacuum packaging has poor shelf life. In addition, when the body and the seasoning liquid are individually stored in the bag, they must be further stored in the outer bag, and the production is time-consuming. In addition, during cooking, if one is inadvertently taken out of the outer bag, one of them may be lost. In the case of a retort-type cooked product that contains loosened meat and seasoning liquid in one heat-resistant bag,
Because only the unraveled meat is cooked, the original taste of the sea bream cannot be fully utilized, and the taste is slightly inferior to that of the sea bream that is prepared by a normal cooking method. In addition, the loosened bodies collide or rub against each other in the seasoning liquid due to vibrations during transportation or handling, so that the loosened pieces are partially broken down, resulting in poor bulkiness when cooked. Further, in the case of using a transparent heat-resistant bag, the appearance is deteriorated.

【０００５】本発明の目的は、魚を具とする炊き込みご
飯を家庭で簡単かつ容易に調理でき、しかも、魚本来の
旨味を活かした状態でこれをご飯に炊き込むことのでき
る、魚の炊込みご飯用調理処理物を提供することにあ
る。また、本発明の目的は、従来のものに比べて身崩れ
しにくく、見た目にも体裁の良い、魚の炊込みご飯用調
理処理物を提供することにある。[0005] It is an object of the present invention to provide a fish cooked rice which can be cooked easily and easily at home, and which can be cooked on the rice while utilizing the original taste of the fish. It is to provide a processed food for cooking. It is another object of the present invention to provide a cooked product of cooked rice with fish, which is less likely to collapse than conventional ones and has a good appearance.

【０００６】[0006]

【課題を達成するための手段】本発明は上記した目的を
達成するために次の構成を備える。すなわち、本発明
は、腸を取った１匹の尾頭付きの魚が気密性と耐熱性と
熱溶着性とに富むプラスチックフィルム製の袋に調味液
と共に密封されており、骨などの硬質部分を軟化させる
に必要な温度と時間をかけて加圧下で加熱殺菌処理され
ている、点に特徴がある。The present invention has the following configuration to achieve the above object. That is, in the present invention, one fish with a tail taken from the intestine is sealed in a plastic film bag rich in airtightness, heat resistance, and heat welding together with a seasoning liquid to soften hard parts such as bones. It is characterized in that it is heat-sterilized under pressure for the temperature and time necessary for the treatment.

【０００７】前記腸を取った後の腹腔には具材を収容す
ると良い。具材には、生姜、ごぼうなどの魚の臭み除去
に貢献する野菜や、それぞれの魚の旨味を惹き出すその
他の具材が含まれる。また、本発明で袋内に封入される
尾頭付きの魚には、下味を付けておくようにしても良
い。鯛めしの場合には、下味を付けた鯛を焼いて、袋内
に封入する。[0007] After the intestine is removed, the abdominal cavity may contain ingredients. The ingredients include vegetables that contribute to the removal of fish odors such as ginger and burdock, and other ingredients that bring out the umami of each fish. In addition, the fish with a tail that is enclosed in the bag in the present invention may be seasoned. In case of sea bream, bake the sea bream with seasoning and enclose it in a bag.

【０００８】尾頭付きの魚を収容する袋は、外形が当該
魚の形状をしているのが望ましい。特に魚の尾部を収容
する部分を有すると良い。また、調味液は、炊飯する米
と水の量に対応して量調製されている。It is desirable that the bag for accommodating the tailed fish has an outer shape in the shape of the fish. In particular, it is preferable to have a portion for accommodating the tail of the fish. The amount of the seasoning liquid is adjusted according to the amount of rice and water to be cooked.

【０００９】[0009]

【実施の最良の形態】以下、本発明を図示した実施例に
基づいて詳説する。図１は本発明の一実施例に係る鯛め
し用の調理魚の外観斜視図である。図中符号１は、耐熱
性と気密性に富むプラスチックフィルム材によって形成
された収容袋である。この収容袋１は、略魚形状の外形
を有し、一側に魚の尾を収用するための尾部２が形成さ
れている。収容袋の下端３は、魚と調味液５を挿入もし
くは注入するための開口端を成し、魚と調味液５が収容
袋内に収容された後、熱溶着されて封止してある。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail based on illustrated embodiments. FIG. 1 is an external perspective view of a cooked sea bream fish according to one embodiment of the present invention. Reference numeral 1 in the drawing denotes a storage bag formed of a plastic film material having high heat resistance and airtightness. The storage bag 1 has a substantially fish-shaped outer shape, and has a tail portion 2 formed on one side for accommodating a fish tail. The lower end 3 of the storage bag forms an open end for inserting or injecting the fish and the seasoning liquid 5. After the fish and the seasoning liquid 5 are stored in the storage bag, they are heat-sealed and sealed.

【００１０】収容袋内には、尾頭付きの鯛４が丸ごと１
匹収容されている。この鯛４は、腸を抜き、好みに応じ
て下味を付けた後、丸焼きしたものである。焼き鯛４
は、尾を収容袋の尾部２に収めた状態で収容袋内に収容
されている。腸が取られた腹腔には、具材が詰められて
いる(図示しない)。具材は、生姜、ごぼうなどの魚の臭
い消しに役立つ野菜を適度に味付けしたものから成り、
望ましくは腹腔内の空隙部をほぼ満たす程度の量が充填
される。魚の種類に応じて、味の相性の良い種々の野菜
などが具材とされる。[0010] In the storage bag, one whole sea bream 4 with a tail is
Are housed. The sea bream 4 is obtained by extracting the intestine, seasoning it according to taste, and then roasting it. Grilled bream 4
Are housed in the storage bag with the tail being housed in the tail portion 2 of the storage bag. The abdominal cavity from which the intestine was removed is filled with ingredients (not shown). Ingredients are made from seasoned vegetables, such as ginger and burdock, that are useful for eliminating fish odors.
Desirably, an amount sufficient to substantially fill the cavity in the abdominal cavity is filled. Ingredients such as various vegetables having a good taste are used according to the type of fish.

【００１１】５は調味液で、料理店などで鯛めしを調理
する際の調味液とほぼ同様な内容のものから成る。例え
ば、塩、だし昆布、椎茸、削り節、鯛の粗スープ、醤
油、グルタミン酸ナトリウムなどを混合撹拌したもので
ある。醤油は、白身魚の変色を防ぐために白醤油を使用
するのが望ましい。また、加熱殺菌時の魚肉の褐変を防
止するために、醤油の量をできるかぎり少なくする。勿
論、その他、鯛の味を殺さない程度に独特な味付けを施
した調味液であっても良い。調味液５は、炊飯米の量に
応じて加減された量が封入されている。例えば２合炊き
の場合には４０ｃｃ程度、また３合炊きの場合には６０
ｃｃ程度である。Reference numeral 5 denotes a seasoning liquid which has substantially the same contents as the seasoning liquid used when cooking sea bream shrimp at a restaurant or the like. For example, salt, dashi kombu, shiitake mushroom, shaved knot, sea bream coarse soup, soy sauce, sodium glutamate and the like are mixed and stirred. As the soy sauce, it is desirable to use white soy sauce to prevent discoloration of the white fish. Further, in order to prevent browning of fish meat during heat sterilization, the amount of soy sauce is reduced as much as possible. Needless to say, a seasoning liquid having a unique flavor that does not kill the taste of the sea bream may be used. The seasoning liquid 5 is sealed in an amount adjusted according to the amount of cooked rice. For example, about 40 cc for 2 go, and 60 for 3 go.
cc.

【００１２】尾頭付きの鯛４と調味液５は、収容袋１に
封入された状態で、頭部を含む魚体全体の骨を軟化させ
るに必要な温度と時間をかけて、加圧下での加熱殺菌処
理が施されている(例えば、１２０℃６０分間)。加熱殺
菌処理される時間や温度などの条件は、魚の種類や大き
さによって多少の違いはあるもののほぼ同じである。な
お、図中符号７は、収容袋１に付着された魚眼シール
で、表面に魚の活き活きした状態の眼が印刷されてお
り、収容された魚体の眼にほぼ相当する位置に取付けら
れる。これにより、白くなったりした魚の眼が見た目に
は活性を取り戻す。The sea bream 4 with the tail and the seasoning liquid 5 are heat-sterilized under pressure under the pressure and time required to soften the bones of the whole fish body including the head in the state of being enclosed in the storage bag 1. The treatment has been performed (for example, at 120 ° C. for 60 minutes). Conditions such as time and temperature for the heat sterilization treatment are almost the same, though there are some differences depending on the type and size of the fish. Reference numeral 7 in the figure denotes a fish-eye sticker attached to the storage bag 1, which has a lively fish eye printed on its surface, and is attached to a position substantially corresponding to the eye of the stored fish body. This allows the whitened fish eyes to regain their activity in appearance.

【００１３】本調理処理物の使用状態を説明する。本調
理処理物は、図１に示す収容袋１の状態で取り引きされ
ても良いが、図２に見られるように化粧箱６に収納すれ
ば、袋表面の保護になると共に見栄えも良くなる。ま
た、この調理処理物は、収容袋１の尾部２に鯛４の尾が
入り込んでいるので、収容袋内で鯛４が比較的に移動し
にくく、身崩れを生じにくい。しかも、調味液５に浸っ
ているので、その緩衝作用によって振動時の魚体への衝
撃も幾分緩和される。また、腹腔に具材が充填されて鯛
４の姿をそのまま保っているので、体裁がよい。The use state of the present cooked product will be described. The cooked product may be dealt in the state of the storage bag 1 shown in FIG. 1, but if it is stored in the decorative box 6 as shown in FIG. 2, the bag surface is protected and the appearance is improved. In addition, since the tail of the snapper 4 enters the tail portion 2 of the storage bag 1 of the cooked product, the snapper 4 is relatively unlikely to move in the storage bag and is less likely to collapse. In addition, since it is immersed in the seasoning liquid 5, the shock to the fish at the time of vibration is somewhat reduced by the buffering action. In addition, since the abdominal cavity is filled with ingredients and the shape of the snapper 4 is kept as it is, the appearance is good.

【００１４】使用に際しては、収容袋１を開け、内部の
調味液５と鯛４を、砥いだ米と炊飯に必要な水とが用意
された炊飯釜にそのまま入れる。そして、炊飯する。米
の炊き上がり後に、鯛４の頭や骨を取り去ることなく、
鯛４を飯とかき混ぜる。適度に混ざったところで茶碗に
盛って食する。In use, the storage bag 1 is opened, and the seasoning liquid 5 and the sea bream 4 inside are directly put into a rice cooker provided with ground rice and water necessary for rice cooking. And cook rice. After the rice is cooked, without removing the head and bones of snapper 4,
Stir snapper 4 with rice. Serve in a bowl when mixed moderately.

【００１５】鯛４は、料理店などで鯛めしとして調理さ
れるのと同じように、最も旨味を有するといわれる頭部
を含んだ丸ごと一匹の状態で米と共に炊飯されるので、
料理店の味と遜色のない味が引き出される。また、骨を
含んだ鯛４の身が飯中に分散することになるが、骨など
の硬質部分は炊飯前に既に軟化しているので、喉に刺さ
ったりすることはない。むしろ、軟化した骨がそのまま
食されることでカルシウム分の補給になる。腹腔内の具
材によって魚の臭みはやわらげられており、また、この
具材はそのまま食することができるので、魚肉と併せて
バランスの取れた食材となる。Sea bream 4 is cooked together with rice in the state of a whole, including the head, which is said to have the most umami taste, in the same way as sea bream is cooked in a restaurant or the like.
The taste is comparable to that of a restaurant. In addition, although the body of the sea bream 4 containing the bones is dispersed in the rice, the hard parts such as the bones are already softened before the rice is cooked, so that they do not stick in the throat. Rather, the softened bone is eaten as it is, which provides calcium. The odor of the fish is softened by the ingredients in the abdominal cavity, and the ingredients can be eaten as they are, so that the ingredients are balanced with the fish meat.

【００１６】袋内に封入されて加熱殺菌処理される魚
は、必ずしも焼魚などの調理された魚である必要はなく
生魚であっても良い。下味を付けることも必ずしも必要
ではない。また、本発明において、収容袋の外形形状
は、魚形状以外に単純な矩形状やその他の異形形状であ
っても構わない。The fish sealed in the bag and subjected to the heat sterilization treatment does not necessarily have to be cooked fish such as grilled fish, but may be raw fish. It is not always necessary to add seasoning. Further, in the present invention, the outer shape of the storage bag may be a simple rectangular shape or another irregular shape other than the fish shape.

【００１７】[0017]

【発明の効果】本発明によれば、収容袋内に丸ごと１匹
の魚と調味液とを有し、魚は骨などの硬質部分が軟化す
る程度に過熱殺菌処理されているので、開封して米と水
と共に炊き上げるだけで、頭部を含む魚体全体からの旨
味がそのまま飯中に含浸され、魚の本来の味を活かした
炊き込みご飯を家庭で簡単かつ用意に調理できる。According to the present invention, since the whole storage bag has one fish and a seasoning liquid, and the fish has been overheat sterilized to such an extent that the hard parts such as bones are softened, it is opened. By simply cooking with rice and water, the umami from the whole fish body, including the head, is impregnated into the rice as it is, and cooked rice that makes use of the original taste of fish can be cooked easily and easily at home.

【００１８】また、本発明によれば、骨を取り去る作業
が不要であるばかりでなく、逆に軟質化した骨をそのま
ま飯と共に食することができ、カルシウム分を違和感な
く摂取することができる。Further, according to the present invention, not only the operation of removing the bone is not necessary, but also the softened bone can be eaten with the rice as it is, and the calcium content can be taken without discomfort.

【００１９】また、本発明によれば、収容袋内に収容さ
れた魚は尾頭付きの魚であるので、ほぐし身とは異な
り、運搬中にも調味液内で身崩れしにくく、見た目にも
体裁が良い。収容袋を魚形状にして魚の尾を収容する尾
部を形成すれば、魚が収容袋内で移動しにくくなり、み
崩れ防止と形態から生じる商品アピールにより一層硬化
的である。Further, according to the present invention, since the fish housed in the housing bag is a fish with a tail, unlike a loosened fish, it is hard to collapse in the seasoning liquid during transportation, and it looks good in appearance. Is good. If the storage bag is formed in a fish shape to form a tail portion for storing the fish tail, the fish is less likely to move in the storage bag, and is more curable due to prevention of collapse and product appeal resulting from the form.

【００２０】更に、腸を抜いた魚の腹腔に臭み消しに有
効な野菜などの具材を充填することで、飯に魚の臭いが
移りにくくなり、しかも外形上、魚腹がふっくらした自
然な状態を取り戻すことができるばかりでなく、魚の身
と骨と野菜とによってバランスのとれた炊込みご飯を提
供できるものである。Furthermore, filling the abdominal cavity of the fish from which the intestines have been removed with vegetables and other ingredients that are effective in eliminating odors makes it difficult to transfer the odor of the fish to the rice. Not only can it be recovered, but it can also provide cooked rice that is well-balanced with fish, bones, and vegetables.

【図面の簡単な説明】[Brief description of the drawings]

【図１】本発明の一実施例に係る調理処理物の外観斜視
図。FIG. 1 is an external perspective view of a cooked product according to one embodiment of the present invention.

【図２】図１の調理処理物を化粧箱に収納した状態の斜
視図。FIG. 2 is a perspective view of a state in which the cooking product of FIG. 1 is stored in a cosmetic box.

【符号の説明】[Explanation of symbols]

１ 収納袋 ２ 尾部 ４ 焼鯛 ５ 調味液 ６ 化粧箱 ７ 魚眼シール DESCRIPTION OF SYMBOLS 1 Storage bag 2 Tail 4 Grilled sea bream 5 Seasoning liquid 6 Makeup box 7 Fisheye seal

───────────────────────────────────────────────────── フロントページの続き Ｆターム(参考） 4B023 LC05 LC08 LE21 LG01 LK13 LK16 LP07 LP18 LQ01 4B042 AC10 AD39 AE10 AG12 AH01 AH03 AH04 AK11 AP02 AP06 AW06 4B055 AA02 AA29 BA36 BA75 CC43 CC52 FA01 FB33  ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B023 LC05 LC08 LE21 LG01 LK13 LK16 LP07 LP18 LQ01 4B042 AC10 AD39 AE10 AG12 AH01 AH03 AH04 AK11 AP02 AP06 AW06 4B055 AA02 AA29 BA36 BA75 CC43 CC52 FA01 FB33

Claims (7)

【特許請求の範囲】[Claims] 【請求項１】腸を取った１匹の尾頭付きの魚が気密性と
耐熱性と熱溶着性とに富むプラスチックフィルム製の袋
に調味液と共に密封され、 骨などの硬質部分を軟化させるに必要な温度と時間をか
けて加圧下で加熱殺菌処理されている、 魚の炊込みご飯用調理処理物。1. A fish with a caudal tail taken from the intestine is sealed together with a seasoning liquid in a plastic film bag rich in airtightness, heat resistance and heat welding, and is necessary to soften hard parts such as bones. A cooked product for cooked rice with fish that has been heat sterilized under pressure for a long time and at a high temperature. 【請求項２】前記腸を取った後の腹腔に具材を収容して
ある、 請求項１記載の炊込み御飯用調理魚。2. The cooking fish for cooked rice according to claim 1, wherein ingredients are stored in the abdominal cavity after the intestine is taken out. 【請求項３】前記具材は、生姜、ごぼうなどの魚の臭み
除去に貢献する具材を含んでいる、 請求項２記載の魚の炊込みご飯用調理処理物。3. The cooked product for cooked rice with fish according to claim 2, wherein said ingredients include ingredients that contribute to the odor removal of fish such as ginger and burdock. 【請求項４】前記尾頭付きの魚が下味付きの魚である、 請求項１記載の魚の炊込みご飯用調理処理物4. The cooked fish-cooked rice product according to claim 1, wherein the fish with a tail is a fish with a seasoning. 【請求項５】前記魚が焼鯛である、 請求項１記載の魚の炊込みご飯用調理処理物。5. The cooked product of claim 1, wherein the fish is a grilled bream. 【請求項６】炊飯する米の量に対応して、前記魚の大き
さと前記調味液の量が調整されている、 請求項１記載の魚の炊込みご飯用調理処理物。6. The cooked product for cooked fish rice according to claim 1, wherein the size of the fish and the amount of the seasoning liquid are adjusted according to the amount of rice to be cooked. 【請求項７】前記袋は、尾頭付きの魚の尾を挿入可能な
魚形状をしている、 請求項６記載の魚の炊込みご飯用調理処理物。7. The cooked product for cooked rice of claim 6, wherein the bag has a fish shape into which a tail of a fish with a head can be inserted.